Ingredients:

• 1 medium-sized Chicken or Turkey
• 1 lb Green peas
• 1 can Cream Corn
• 1 chopped Onion
• 1 bunch Celery
• 1 bunch coriander
• 3 tsp ginger, crushed
• 1 tsp Garlic
• 8-10 black whole peppers
• 2 tsp Sugar
• 2 tsp Mustard Seeds
• 1 tsp Jeera
• 1 tsp Haldi powder
• 1 tsp Garam Masala or Chicken masala
• 2 tsp salt to taste
• 1/4 cup vegetable or Corn oil
• 2 cans Chicken broth

Method:

1. Clean and wash the chicken or turkey with warm water. Remove the skin as much as you can.
2. In a deep pan with 1/4 cup oil, first fry onion, then the ginger and whole black pepper.
3. Keep chopped celery and coriander ready.
4. When onion is golden brown, add spices, peas, cream corn, chopped celery and chopped coriander. Use green onion if celery is not available and cook until vegetables are a little done (not fully done).
5. Put 3/4 of all mixed vegetables into chicken or turkey and stitch the bird or clip it, so stuffing doesn’t get out.
6. Put stuffed chicken or turkey in special plastic bag made for the oven.
7. Pour chicken broth and 1/2 cup water in large aluminium foil container/pan.
8. Put stuffed chicken or turkey in the pan and spread left over mixed vegetables.
9. Cover the bird with aluminium foil. Make some holes for air to get out and bake it for 3-4 hours at 350 degrees F for chicken and 6 hours for turkey.
10. When it is cool, cut the bird with large knife. Use cooked vegetables for gravy and eat with naan or bread slices, fried in pan with a little butter.

Recipe courtesy of Raj Patel